Abstract:
Malt is to a substantial degree used as a raw
material in the brewing process, necessitating as
much as 10-17 kg malt to produce 1 hl beer
based on 100% malt utilization and approx.
10-12 kg/hI beer with the addition of raw grain.
It is also used as a component for patent food,
baking auxiliary agents, and for other prepared
foodstuffs.
